Strawberry Cream Cheese Icebox Cake

Instructions

1. Wash and hull the strawberries. Slice thinly and set aside.
2. In a bowl, whip heavy cream until stiff peaks form.
3. Gradually add powdered sugar and vanilla, whipping until combined.
4. In a separate bowl, beat softened cream cheese until smooth.
5. Gently fold whipped cream into the cream cheese.
6. Line a 9×13 inch baking dish with graham crackers.
7. Spread a layer of cream cheese mixture, followed by a layer of strawberries.
8. Repeat layers (crackers, cream cheese, strawberries), ending with cream cheese.
9. Cover and refrigerate for at least 4 hours, or overnight.
10. Before serving, garnish with extra strawberries.

Keto/Low-Carb Variations

Adapt this recipe for keto or low-carb diets by using:

• Almond flour or coconut flour crackers instead of graham crackers.
• A low-carb sweetener (erythritol or stevia) instead of powdered sugar.
• Full-fat cream cheese and heavy cream.
• A mindful amount of strawberries to control sugar intake.

Tips for Success

• Use freshly whipped cream for best results.
• Soften cream cheese completely to prevent lumps.
• Layer graham crackers evenly for a sturdy base.
• Allow ample chilling time for flavor development.
• Get creative with garnishes! Try chocolate shavings or strawberry sauce.

Frequently Asked Questions

• Q: Can I use frozen strawberries? A: Yes, thaw and drain them completely.
• Q: Can I make this ahead? A: Yes! Refrigerate for up to 24 hours.
• Q: Can I use other fruits? A: Yes, raspberries or blueberries work well. Adjust sweetness as needed.
• Q: How long can I store leftovers? A: Up to 3 days in the refrigerator, best within 24-48 hours.
• Q: Can I freeze this cake? A: Freezing is possible, but the texture may change.